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The Baking Process - Part1
The Baking Process - Part2
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Step1 - Dough Process
All the ingredients are mixed together at the same time. Before mixing starts, the yeast is activated in a little of the dough water. The temperature of the dough water is adjusted to produce a pre-determined dough temperature which, together with the quantity of yeast used, determines the length of the bulk fermentation. .
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Step 2 - Dough Process
This can either be 'no-time' dough, which is processed into loaves as soon as the dough has been mixed. Or it can be a dough that is mixed and allowed to ferment in bulk for 1 hour or up to 10-12 hours.
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Step 3 - Spiral / Rounder
The dough will be connected with the rounder for shaping.
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Step 4 - Proof Box
During proofing, yeast converts glucose and other carbohydrates to carbon dioxide gas which gives the bread rise and alcohol which gives it flavor. Bacteria which coexists with the yeast consume this alcohol, producing lactic and acetic acids. Different types of bread have vastly different requirements for proofing depending on their recipe.
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Step 5 - Molding
The dough will be molded stretched and placed in a baking bucket to give it its distinctive shape. The warm temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking..
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